Antioxidative Properties of Cranberry and Rose Juices in Meat Products Made of Defrosted Meat

Polskiego Towarzystwa Technologów Żywności, Żywność. Nauka. Technologia. Jakość / Food. Science. Technology. Quality, 5(96)

Journal article published in 2014 by Andrzej Tyburcy, Iwona Ścibisz

This paper is made freely available by the publisher.

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